Warm roasted veg­etable farro salad

Stanstead Journal - - NEWS -

(NC) This dish is great as a main course or as a side to a lean pro­tein. Cook­ing farro in al­mond bev­er­age pro­vides an ad­di­tional nutty flavour that en­hances the over­all com­plex­ity of the dish. Serv­ings: 4 Prep Time: 45 min. Cook Time: 50 min. To­tal Time: 1 hour, 35 min.

In­gre­di­ents:

Veg­eta­bles: large diced large diced onion, peeled and cut into wedges

Farro: Unsweet­ened al­mond bev­er­age

Gar­nish:

Di­rec­tions: 2. In a large flat pan or bak­ing sheet, salt the egg­plant slices gen­er­ously on all sides, toss to coat evenly and hold for 30 min­utes to re­lease ex­cess mois­ture and bit­ter­ness. 3. Drain and rinse the egg­plant and toss into a large mix­ing bowl. Add in the toma with olive oil and sea­son with salt, and pep­per, stir to coat. Trans­fer the veg­eta­bles to an oven­proof pan lined with tin foil. Roast the veg­eta­bles in the oven for 20 fork ten­der. Stir or flip the veg­eta­bles about 10 – 15 min­utes into the roast­ing process to avoid stick­ing to the pan. Re­move the pan from the oven and set aside. 4. Mean­while, rinse the farro with wa­ter and drain in a colan­der over the sink. Add the liq­uid to boil over medium high heat, and then turn down the heat to a low sim­mer to avoid spilling over. Sim­mer the farro for 20 min­utes with the lid to the pot cocked to one side to let out steam. Turn off the heat but leave the pot on the stove­top and close the lid. Steam in the pot for an­other 5 min­utes or un­til the farro is soft but slightly chewy in the cen­tre. Re­move the lid and fluff with a fork. 5. When ready to assem­ble the dish, com­bine the cooked farro with the veg­eta­bles in a large serv­ing dish and gen­tly toss to mix. Whisk to­gether the olive oil with the salad. Toss to coat and sea­son with salt and pep­per to taste. Gar­nish with fresh warm

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